I've been on a Kahlua kick recently, haven't I? I made this splendid pecan pie with the homemade Crème de Café I was given, and I got the idea from an old high school friend of mine who's quite the baker (thanks, Robert!) This recipe is actually gluten-free if you make it with a GF crust.
1 9" unbaked pie crust
2 1/2 Tbs room-temp butter
1/3 cup sugar
4 lg eggs
1/4 tsp salt
1 cup dark corn syrup (I used 3/4 cup light syrup and 1/4 cup molasses)
1/4 cup Kahlua
1 cup pecans
Preheat the oven to 375. Begin by creaming together the butter and sugar in a mixer until it's fluffy.
Then add in each egg one at a time, and beat well after each addition.
In a large measuring cup, mix together the salt, corn syrup and Kahlua, and then incorporate into the egg/butter/sugar mixture.
Place your pecans in the unbaked pie shell. You can do your edges all pretty-like and arrange the pecans in a nice pattern, but I was all for speed and thus, rusticity.
Pour the mixture carefully over the pecan pie shell until it almost reaches the top (don't pour too much in, you may have some leftover.)
Bake at 375 degrees on a low center oven rack for 30-45 minutes, or until the center is still slightly jiggly. Remove and let cool completely on a rack for several hours.
Serve with Kahlua whipped cream (1/2 cup heavy cream + 2 Tbs Kahlua, beaten) and enjoy! Lasts 1-2 days at room temp, then freeze.